The posting
Responsibilities Job Summary: As a Culinary Lead in an H-E-B Restaurant, you'll lead and provision a well-run, well-maintained, well-stocked kitchen, while providing superior customer service. You'll perform supervisory responsibilities in absence of the Manager, such as training and developing Partners. Key Responsibilities & Essential Functions: Store Lead Operations / Training / Food Service: Builds strong relationships with customers in varying situations Provides work direction, training; directly supervises Partners Trains Partners on recipe execution, food safety, compliance, sanitation, equipment operation, etc.; serves as conduit of communication for management Works with Manager at peak times; performs closing duties as needed; may serve as backup to management Assists in inventory control and purchasing duties Assists in technical areas, and with catering orders, as needed Ensures back of house team assists with catering orders, when needed Provides internal customer service; models a sense of urgency related to accuracy, speed, and food freshness Addresses complaints; resolves problems in a way that builds relationships Performs back of house duties frequently; may assist in multiple cooking venues Performs front of house duties (including order-taking, payment, and customer service) in a proficient manner Performs other duties as assigned Compliance / Food Safety / Sanitation: Ensures compliance with department Store and standard operating procedures Ensures proper handling and temperature integrity of all ingredients, product, and equipment Ensures temperature logs are accomplished; ensures fresh product hold times are maintained Ensures cleanliness / sanitation of floors, storage / food prep areas, and equipment The responsibilities and essential functions outlined above describe the general nature and level of work assigned to this position. This is not an exhaustive list of all duties, responsibilities, and skills required. Duties and responsibilities may be modified at any time based on business needs. Employees may be required to perform other job-related tasks as requested by their supervisor, subject to reasonable accommodations. Qualifications & Key Requirements: Age Requirement: 18+ Work Experience: 2+ years of experience in commercial food service - Required Experience in food preparation and equipment - Required Knowledge/Skills/Abilities: Comprehensive culinary knowledge - Required Understanding of nutritional values, ingredients, and cooking processes - Required Advanced communication, interpersonal, and customer service skills - Required Advanced culinary / food processing skills - Required Advanced culinary math skills for recipe conversion - Required Advanced organization and planning skills - Required Strong reading / writing skills - Required Ability to lead a restaurant function, and other Partners - Required Ability to resolve problems (e.g., customer feedback, etc.) quickly and effectively - Required Ability to execute high-volume production - Required Ability to maintain efficient operations and troubleshoot equipment malfunctions - Required Ability to supervise, train / cross-train kitchen staff - Required Ability to use H-E-B systems, including food safety, inventory, purchasing, and planning tools - Required Education: Licenses/Certifications: Culinary certification, or equivalent combination of culinary training / related experience - Required Certification as a Food Service Manager - Required TABC AST certification (to sell on premises) - Required Physical Demands & Working Conditions: Function in a fast-paced, retail environment Work extended hours and / or rotating schedules Safely maneuver around moving mechanical parts Constantly reach at waist, grasp Frequently be exposed to fumes or airborne particles, and toxic or caustic materials Frequently stand, walk, push/pull with arms Occasionally reach at overhead, reach at shoulder, reach at knee, reach at floor, bend, stoop, squat, crouch, kneel, climb stairs, twist, pinch, perform fine motor movements Occasionally be exposed to wet, cold, heat, ambient temperatures, and loud noise Demonstrate the ability to lift 80 lbs, and manage in excess of 80 lbs with a team lift While there may be exceptions, the measurements noted are generally defined as--Constantly: 5.5+ hours per 8-hour day; Frequently: 2.5 - 5.5 hours per 8-hour day; Occasionally: 0 - 2.5 hours per 8-hour day It is Partners' responsibility to never lift beyond their own safe lifting limit. If an item is too heavy to lift, push or pull, and / or carry, the Partner must break the box down into lighter, smaller, more manageable components, or ask for assistance from another Partner or a manager The work environment characteristics described here are representative of those a Partner encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Last revised: 8/1/2019
